Coq Au Vin Slow Cooker Recipe Easy

August 30, 2023 Post a Comment

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Slow Cooker Coq au Vin I'd Rather Be A Chef from www.idratherbeachef.com

Description

Coq au Vin is a classic French dish that has become a staple in many households around the world. Traditionally, the dish involves simmering chicken in red wine with vegetables and herbs. This slow cooker version is an easy way to make this delicious dish without spending hours in the kitchen. The chicken comes out juicy and tender, and the sauce is rich and flavorful.

Prep Time

Preparation for this dish is relatively easy and straightforward. You will need to set aside around 20 minutes to gather your ingredients and prepare the chicken and vegetables.

Cook Time

The dish will need to cook for around 6-8 hours on low heat in the slow cooker.

Ingredients

2 lbs boneless, skinless chicken thighs
4 slices bacon, chopped
1 onion, chopped
4 cloves garlic, minced
1 cup red wine
1 cup chicken broth
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1 lb mushrooms, sliced
Salt and pepper to taste
2 tbsp flour
2 tbsp butter
Fresh parsley for garnish

Equipment

Slow cooker
Frying pan
Cutting board
Sharp knife
Measuring cups and spoons

Method

Season the chicken thighs with salt and pepper.
In a frying pan, cook the chopped bacon until crispy. Remove from the pan and set aside.
Add the chopped onion and garlic to the pan and cook until softened.
Add the chicken thighs to the pan and brown on both sides.
Transfer the chicken, onion, and garlic to the slow cooker.
Add the red wine, chicken broth, tomato paste, thyme, rosemary, and bay leaf to the slow cooker.
Cover the slow cooker and cook on low heat for 6-8 hours.
30 minutes before the end of the cooking time, melt the butter in a frying pan and add the sliced mushrooms. Cook until the mushrooms are tender.
Add the flour to the frying pan and cook for a few minutes until the mixture thickens.
Add the mushroom mixture to the slow cooker and stir well.
Cook for an additional 30 minutes, then remove the bay leaf.
Garnish with fresh parsley and serve.

Notes

You can use bone-in chicken thighs if you prefer.
If you don't have red wine, you can use white wine or chicken broth instead.
The sauce can be thickened with cornstarch instead of flour if you prefer.

Nutrition Info

Serving size: 1 chicken thigh with sauce
Calories: 350
Total fat: 18g
Cholesterol: 120mg
Sodium: 450mg
Total carbohydrate: 8g
Dietary fiber: 1g
Sugars: 3g
Protein: 35g

Recipes FAQ

Can I use bone-in chicken thighs?
Yes, bone-in chicken thighs can be used in this recipe.
What can I use instead of red wine?
You can use white wine or chicken broth instead of red wine.
Can I thicken the sauce with cornstarch instead of flour?
Yes, cornstarch can be used instead of flour to thicken the sauce.

Recipe Tips

Make sure to brown the chicken thighs before adding them to the slow cooker. This will help to add flavor to the dish.
If you prefer a thicker sauce, you can add more flour or cornstarch to the mushroom mixture.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Preparation for this dish is relatively easy and straightforward. You will need to set aside around 20 minutes to gather your ingredients and prepare the chicken and vegetables. The dish will need to cook for around 6-8 hours on low heat in the slow cooker.

You will need boneless, skinless chicken thighs, bacon, onion, garlic, red wine, chicken broth, tomato paste, thyme, rosemary, bay leaf, mushrooms, salt and pepper, flour, butter, and fresh parsley for garnish. You will also need a slow cooker, frying pan, cutting board, sharp knife, and measuring cups and spoons.

To make this dish, season the chicken thighs with salt and pepper and brown them in a frying pan with chopped bacon, onion, and garlic. Transfer the chicken and vegetables to the slow cooker and add the red wine, chicken broth, tomato paste, thyme, rosemary, and bay leaf. Cook on low heat for 6-8 hours. 30 minutes before the end of the cooking time, cook sliced mushrooms in a frying pan with butter and flour until tender. Add the mushroom mixture to the slow cooker and cook for an additional 30 minutes. Garnish with fresh parsley and serve.

If you prefer bone-in chicken thighs, you can use them in this recipe. You can also use white wine or chicken broth instead of red wine. The sauce can be thickened with cornstarch instead of flour if you prefer. Make sure to brown the chicken thighs before adding them to the slow cooker to add flavor to the dish. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.